Sustainable Food Research Articles

Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability

PurposeThis study aims to reduce carbon emissions and minimize waste in the event of disruptions in a short and fast-food perishable such as fruits, vegetables, packaged food items, etc. supply chain through optimal investment in green and preservation technologies.Design/methodology/approach This study utilized a Hessian matrix approach to optimize decision variables with an objective to maximize the profit function.FindingsThe study demonstrates that investing in both green and preservation technology within a short and fast-food supply chain is highly beneficial for decarbonization and waste reduction and it leads to profit maximization. It has been shown with the help of a numerical experiments with investment in both green and preservation technology that total profit is 3.09% higher than without investment made in either technology.Practical implicationsThis study aids the industry in achieving food sustainability by minimizing waste of perishables and also minimizes carbon emissions which is essential for environmental protection. It assists industries in determining the optimal investment in preservation technology to minimize waste and in green technology to reduce emissions, thereby maximizing profits.Originality/valueThe current study formulates an inventory model that helps in decarbonization and waste reduction in food supply chain with the consideration of machine learning, demand disruption, preservation technology investment, screening of purchased items, waste disposal, a double triangular distribution deterioration rate, green technology investment, carbon emissions from various supply chain activities, carbon tax policy and fuel price variation over time for perishable food products in a two-warehouse system.

Document Indigenous Food Ingredients in China through Youth Participation

Abstract Problem Indigenous food systems can affect multiple aspects of Indigenous people’s health and contribute to more efficient, sustainable, resilient, and equitable food systems. However, although tens of Indigenous groups live in China, very few projects have targeted their traditional or Indigenous food systems and ingredients. Description of the problem The main purposes include documenting traditional and Indigenous foods and medicine, building multiple social media for public impact, encouraging Indigenous youth participation, and advocating a more sustainable food system in China Results With the collaboration of Good Food Fund China, the project recruited 257 volunteers from 27 ethnic groups. The project collected 418 traditional food ingredients, produced 18 TikTok short videos to introduce Indigenous ingredients with the maximum number of views in a single post of more than 100,000, organized 16 Indigenous food culture knowledge webinars, translated 14 international case studies in Indigenous food systems with the permission of authors, and published 16 articles about Indigenous food ingredients and culture in the writing camp. The online lives also received more than a million total views. The results were presented at COP26 and COP28. More results will continue to be presented to the public through articles, books, academic papers, documentaries, short videos, online webinars, and other forms. Lessons The project demonstrates the potential to use online platforms to advocate and document sustainable food systems and biodiversity through youth participation. More similar projects can be designed in different parts of the world to support sustainable food systems transformation and ignite down-to-earth changes. However, funding and publication channels are still difficulties in the project. Key messages • The first national level youth participation project to document Indigenous food biodiversity in China. • Take advantage of social media and the internet for public impact.

The transition towards a healthy and sustainable food system at local level: the Brussels City case

Abstract Despite the European Union’s political efforts to promote healthier and more sustainable food systems, challenges persist, with these systems not yet achieving sustainability and still exacerbating health inequalities. The EU-funded FEAST project aims to catalyse this transition through different actions including by focusing on mapping factors shaping food environments in five European cities, including Brussels. This study focuses on mapping existing policies and initiatives by the city government supporting healthier and more sustainable food systems in Brussels City. Policies were then categorized based on Food-EPI domains, types of policies (i.e. financial incentive) and role of the government (i.e. policy development). Results indicated that while Brussels City has a clear strategy (Good Food Strategy) and objectives (Climate Action Plan) to support the transition, there is a notable emphasis on sustainability over health which could be explained by the absence of a dedicated public health expert in the local government. While there are numerous policies focused on improving the school environment (i.e. healthy and sustainable canteens, banned sodas and snack provision, forbidden advertising inside and nearby of unhealthy foods), there is a lack of corresponding measures for public spaces. Furthermore legislative policies are practically inexistent possibly due to jurisdictional barriers from higher governmental levels. Stakeholder interviews will be conducted in the next phase to delve deeper into these issues and to explore potential facilitators and barriers faced in the development and implementation process of these policies. Overall, this research sheds light on the policy landscape in Brussels City, highlighting both progress, areas for improvement and policy gaps in advancing towards healthier and more sustainable food systems. Key messages • Despite EU political efforts to prioritise more sustainable food systems, relevant barriers are still present at local level in Brussels City, hampering the development and implementation of policies. • In Brussels relevant policies for healthier and more sustainable food systems have been implemented, especially in the school environment, but health seems to be overshadowed by sustainability.

Students’ Perceptions of Food Offer in Portuguese Canteens and Adherence to Mediterranean Diets

Abstract Adherence to healthy eating behaviors, as in the Mediterranean Diet, is related to a better quality of life, better educational performance, and reduced risk of physical illness among higher education students. The provision of good quality and sustainable food is imperative in university environments. Nevertheless, the availability of healthy options tends to be limited across campuses (e.g., affordable fast food; the convenience of high-sugary foods in vending machines), including university canteens. Understanding students’ views on canteens and the factors that prevent them from embracing healthy eating habits may help to improve the food supply on campuses. In the present study, we aimed to examine students’ perceptions of canteen services and its food supply and to verify students’ knowledge and promptness to comply with a Mediterranean Diet menu. A large sample of academic students from Portuguese universities answered an online survey with a mixed approach. Specifically, participants were requested to characterize their dietary practices and report their perceptions about food services and offers in campus canteens. Additionally, students were asked about their knowledge, perceptions, and adherence to Mediterranean Diet. Our findings allow us to map perceptions and attitudes regarding food offered in university canteens and to identify the potential to adhere to more sustainable and healthier food patterns according to individual. Moreover, we identified the main psychological and environmental barriers to adhering Mediterranean Diet. Correlational data indicated a relationship between health-related measures and food-related factors. Advancing data about modifiable factors associated with better adherence to healthy dietary habits in the university context informs the development of actions/interventions to prevent unhealthy food choices and overcome limited and unhealthy food offers in canteen campuses.

SustentAÇÃO: E-learning training on food sustainability for teachers in the Lisbon Metropolitan Area

Abstract Background It is essential to address food sustainability (FS) within the school community to enhance both public and environmental health. In Portugal, in the scope of AML Alimenta, teachers’ training on FS was identified as a priority. Therefore, local partners along with academia developed, implemented, monitored, and evaluated the SustentAÇÃO. Objectives SustentAÇÃO aimed to empower school teachers in the Lisbon Metropolitan Area to teach students between 6 and 14 years old on FS. The program consisted of 10 hours of asynchronous online learning (MoodleTM), structured in 4 modules, and 10 hours of autonomous learning (5 students’ educational sessions), offering autonomy and flexible time management. The contents were adapted for different age groups. The teacher’s performance was monitored and evaluated continuously. A process evaluation was conducted for both teachers and students. Results Of the 79 teachers enrolled, 47% completed the program. Teachers’ performance (0-20) on the 4 evaluation questionnaires was on average 17,9±3,13. Most teachers found the program benefited their work (94%) and considered it essential for enhancing student’s knowledge (98%). Considering overall satisfaction, 85% of teachers were satisfied or very satisfied with the training and 91% would recommend it to their colleagues. Additionally, 86% of students enjoyed the activities delivered, 76% considered that they were wasting less food, and 78% believed they had improved their ability to make healthier and more sustainable food choices. Conclusions Through a collaborative work between local partners and academia, an innovative e-learning training programme on FS was developed, implemented, monitored, and evaluated, responding to the local needs identified. SustentAÇÃO complies with national education guidelines and contributes to the sustainable development goals agenda. Key messages • SustentAÇÃO E-learning training highlights the importance of collaborative work, based on an initial assessment to target local needs. • SustentAÇÃO E-learning training improve teachers’ knowledge on FS and benefit their students.

MedDietMenus4Campus: Integrating Views from Nutrition, Marketing and Psychology to Improve Diets

Abstract Food service is an important setting for public health interventions, educating consumers and modulating behaviours through the meals provided. Social Marketing is one of the strategies designed to promote behaviour change, which contributions to health and well-being of consumers are widely recognised. This project aims to identify the compliance of food service menus with the Mediterranean Diet (MD) in public high education institutes (HEI) canteens, pinpointing opportunities to intervene, namely: 1) promoting changes in the food offer addressing proximity to the MD, creating, and offering plant-based meals, with seasonable and local food products and 2) developing tailored social marketing strategies to engage stakeholders to encourage healthier and sustainable food habits. It gathers a team comprised of nutrition experts on public health and food service, food technologists, gastronomy experts, psychologists, and marketers. To achieve the objectives researchers will: 1) develop an index to evaluate compliance of menus with the MD; 2) define priority stakeholders and define a methodology for engagement; 3) evaluate perceptions, barriers and facilitators; 4) develop a meal plan framework; 5) develop a new food concept “student bag” (meal on the go) and test it for industry scale-up; 6) use previous diagnosis to develop social marketing strategies directed to stakeholders and consumers to achieve food behaviour change and 7) measure the impacts of the implemented strategies. This research intends to create and implement a new healthy and sustainable food service concept, expecting to define the standpoint to inspire other food service settings to achieve an effective and sustainable food offer change and positively influence food service consumers’ food pattern towards Mediterranean recommendations, while addressing the Sustainable Development Goals (3 - good health and 12 - responsible consumption and production; 17 - partnerships for the goals).

Flatbreads in Kazakh, Kyrgyz, and Uighur Groups and its Role in Sustainable Food System

Abstract Background Flatbreads are various types of comparably thin bread and are widespread in a large region. People embed flatbreads with special cultural meanings and adapted local ingredients for baking flatbreads. More attention has been focused on flatbreads in recent years. However, how the cross-border Kazakh, Kyrgyz, and Uighur groups use flatbreads is understudied. Methods To understand how the cross-border Kazakh, Kyrgyz, and Uighur groups use flatbreads, the current paper reviews existing English, Mandarin, and some Russian literature to summarize how the Kazakh, Kyrgyz, and Uighur groups use flatbreads. Results The results show that these three ethnic groups prepare and use flatbreads in multiple aspects. The Kazakh, Kyrgyz, and Uighur people use 23, 9, and 17 types of flatbreads respectively. The flatbreads used by the Kazakh and Kyrgyz people have more overlapping than those of the Uighur people while the relevant studies of Kyrgyz people are more understudied. This resemblance may be because of the closer nomadic lifestyle and the similar influences of Russia and the USSR. The ingredients of flatbreads are aligned with the local ecosystems and have been evolving consistently in the past centuries because of the changes in technology, politics, lifestyles, health perceptions, acculturation, and globalization. Conclusions Because of the eco-friendly features of flatbreads and the widespread use of these foods, flatbreads have a high potential to support a regional strategy for sustainable food system transformation and planetary health along the Silk Road countries. To achieve this goal, more studies should be conducted to contribute missing information about ingredients, cooking methods, features, and regional differences in using flatbreads; more nutritious and bio-diverse recipes of flatbreads and the most eco-friendly cooking energy resources for baking flatbread should be identified; new meanings should be given to flatbreads to promote the use. Key messages • The first study to summarize how Kazakh, Uighur, and Kyrgyz peoples use flatbread. • Justify a potential to use flatbread for sustainable food system transformation.

8.K. Scientific session: Promoting Healthier and Sustainable Diets – Evidence from the Interdisciplinary MedDietMenus4Campus

Abstract Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors. This service sector has evolved through the years, providing an increasing number of meals, which have been drifting away from the Mediterranean Food Pattern. Food service is an important setting for public health interventions, educating consumers and modulating behaviours through the meals provided. Prior research on eating habits has mainly focused on a single stakeholder - typically consumers - and on a narrow set of outcome variables. Although these studies provide important clues about the determinants of adherence to food offer, research has yet to address this issue using an integrative approach of multiple stakeholders (e.g., the consumers, food providers, and decisors) across a set of different variables. Also, intervention initiatives, usually act only on the environment without strategies that efficiently engage all the stakeholders involved. In contrast, to promote behavioral change this research will focus on Social Marketing as it has been acknowledged as an effective strategy to enhance the health and well-being of consumers. Establishing and managing long-term partnerships that include different groups of stakeholders - consumers, government, retailers, and other players - are key elements in the application of mid and upstream social marketing to complex issues. The project’s main ambition is to change the food service paradigm, by creating and implementing a new healthy and sustainable food service concept complying with the Mediterranean diet, as well as solutions that comply with consumers’ new needs, and also developing and implementing strategies that engage all the stakeholders with this concept. We expect to create the reference in terms of food offer that will be demanded by consumers of the next generations and the standpoint to inspire the other food service sectors/ settings to achieve an effective and sustainable food offer change and positively influence food service consumers’ food patterns towards Mediterranean recommendations. In this workshop, the findings of the project will be presented focusing on examining the barriers and facilitators of adherence to the Mediterranean Diet in the menus offered in public high education institutes canteens in Portugal, Turkey, and Croatia. To promote the identification of effective intervention pathways, we take on an interdisciplinary approach, integrating the theoretical and methodological frameworks of Nutrition, Psychology, and Marketing. Key messages • Provide an overview of an interdisciplinary approach to promote healthier and more sustainable food offered in university canteens. • Present the pathway to develop social marketing strategies to engage different stakeholders in effective food behaviour change.

SWITCHtoHEALTHY: Switching Mediterranean Consumers to Mediterranean Sustainable Healthy Dietary Patterns

Abstract In the Mediterranean countries profound changes in diet are taking place, largely due to cultural and socio-economic changes in lifestyle, which are leading to the erosion of the Mediterranean food cultures. The diet modernization process is noticeable; it has generated not only a modification of food choices in the direction of unhealthy foods, but also the habit of sedentary behaviours leading to an imbalance between energy intake and consumption. All of this has negative health impacts, as shown by the ever-increasing prevalence of overweight and obesity, as well as the rise of chronic diet-related diseases. The SWITCHtoHEALTHY project aims to generate an overall change of approach to the modern problem of eating behaviours, by strengthening the role of families towards the promotion of the sustainable Mediterranean food model. The main goal is to generate an actual switch to healthier dietary models, that are more consistent with the Mediterranean Diet. The project SWITCHtoHEALTHY aims to generate a dietary behaviour change in the direction of a greater adherence to the Mediterranean food model, by strengthening the role of families in the process of acquiring and maintaining healthy eating habits. The Mediterranean Diet (MD) is a healthy and sustainable food model, with an essentially plant-based dietary pattern (high consumption of fresh fruits and vegetables, cereals, and legumes). This goal will be reached by making available to families a combination of hands-on educational material and digital tools and complementing the dietary and lifestyle recommendations with easy-to-eat healthier snacking products.

Undernutrition, and overweight and obesity: the two faces of malnutrition in Brazil, 1990-2019

Abstract Background The double burden of malnutrition consists of the coexistence of nutritional deficiencies (malnutrition and overweight/obesity. Approximately 2.28 billion children and adults are overweight, and more than 150 million children are malnourished. The Decade of Action on UN Nutrition and SDGs that broaden the focus to both sides of malnutrition: overweight/obesity and nutritional deficiencies. Objectives To analyze the global burden of disease attributable to undernutrition and high body mass index (BMI) in Brazil and its 27 states, as well as its association with the socio-demographic index (SDI) from 1990 to 2019. Methods: Study design This is an epidemiological time-series study. This study analyzed the undernutrition and high BMI estimated by the Global Burden of Disease study conducted from 1990 to 2019 for Brazil and its states, using the following metrics: absolute number of deaths, standardized mortality rate, and disability-adjusted life years (DALYs). This study also analyzed the correlation between the percentage variation of mortality rates and SDI. Results A decrease in the number of deaths (75%), mortality rate (75.1%), and DALYS (72%) attributable to undernutrition was found in Brazil and in all regions. As regarding the high BMI, an increase in the number of deaths was found (139.6%); however, the mortality rate (9.7) and DALYs (6.4 %) declined in all regions, except in the North and Northeast regions, which showed an increase. A strong correlation was identified between undernutrition and high BMI with SDI. Conclusions Our study observed a double burden of malnutrition in Brazil, with a reduction in the burden of diseases due to malnutrition in Brazil and variation in the burden due to high BMI according to the socioeconomic status of the region. Public policies are necessary in order to guarantee the human right to a healthy and sustainable diet, together with food and nutrition security and a diminishing of social inequality. Key messages • Overcome the malnutrition public policies are necessary to guarantee the human right to healthy and sustainable food, such as encouraging the production and commercialization of fruits & vegetables. • Overcoming undernutrition and excess weight requires public policies aimed at reducing social inequality and providing access to healthy food for all, and taxation of ultra-processed foods.

Assessing Sustainable Development Goal Alignment in Local Food Systems: Insights from an Automated Text Analysis of the Organizational Literature

There is growing interest in assessing local food systems to guide efforts toward sustainability and aligning these assessments with the United Nations’ 17 Sustainable Development Goals (SDGs). However, the complexity of portraying local food systems poses numerous challenges for local communities, and automated text analysis and artificial intelligence (AI) offer promising solutions. This study tested the use of an automated textual analysis to assess the alignment of the Mauricie region’s food system in Quebec, Canada, with the SDGs. The analysis examined 35 organizational documents from the region using an automated text analysis based on a list of keywords for each SDG. Initially, the analysis revealed that several initiatives in the Mauricie region covered specific SDGs quite well, such as eliminating hunger (SDG 2). Areas such as health and well-being (SDG 3) received moderate attention, while SDGs such as life below water and on land (SDGs 14 and 15) were less emphasized. When these results were presented to regional stakeholders, these stakeholders reported that the findings did not closely reflect their perceptions of the food system. This study confirms the potential of automated textual analysis and AI in assessing local food systems and underscores the parameters and challenges of accurately portraying sustainability in local food systems.

AI-driven optimization of agricultural water management for enhanced sustainability

Optimizing agricultural water resource management is crucial for food production, as effective water management can significantly improve irrigation efficiency and crop yields. Currently, precise agricultural water demand forecasting and management have become key research focuses; however, existing methods often fail to capture complex spatial and temporal dependencies. To address this, we propose a novel deep learning framework that combines remote sensing technology with the UNet-ConvLSTM (UCL) model to effectively integrate spatial and temporal features from MODIS and GLDAS datasets. Our model leverages the high-resolution spatial data from UNet and the temporal dependencies captured by ConvLSTM to significantly improve prediction accuracy. Experimental results demonstrate that our UCL model achieves the best R2\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$R^2$$\\end{document} compared to existing methods, reaching 0.927 on the MODIS dataset and 0.935 on the GLDAS dataset. This approach highlights the potential of AI and remote sensing technologies in addressing critical challenges in agricultural water management, contributing to more sustainable and efficient food production systems.

Development of rapid methods to monitor nutritional standards in sustainable healthy public catering

Abstract Background The WHO and FAO in the Second International Conference on Nutrition stress the role of nutrition standards for public facilities catering services (CS) and in the Sustainable Healthy Diet guiding principles (SHD) underline synergies among foods, nutrients present in dietary patterns and their bioavailability, degree of food processing, and subsequent health impact. In Italy almost one in 10 people eat a meal in CS every day. In accordance with SHD, the Italian Ministry of Health (MH) in the national guidelines for CS indicate activating procedures for the conservation of nutritional qualities (NQ) of micronutrients and bioactive substances. The central purchasing body of the Region of Friuli Venezia Giulia have applied these criteria, introducing the process of critical control points of nutrient analysis (NACCP) in the Public Procurement for the school catering of 69 municipalities and for all 18 regional hospital with more than 3 million meals per year served. The aim of the project was to develop rapid and cheap methods for monitoring the NQ of meals by applying the NACCP process. Methods 150 samples of pasta, milk and also vegetables, meat, fish with different degrees of processing, were taken from the CS and analysed both with chemical techniques and with optical rapid techniques (1300 analyses). Results The samples were subjected to conventional analyses to determine the oxidation state and the content of characterizing molecules such as polyphenols, histamine, and total compounds of Maillard. The same samples were then analyzed by color measurements. The results showed a good correlation between the two analytical systems, in particular the color measurements and the Maillard compounds and the color measurements and the oxidation state. Conclusions Project findings can be applied in the NACCP process to rapidly cost-effectively monitor the nutritional quality of CS meals, and adhere to WHO and FAO the SHD guiding principles and MH guidelines for CS. Key messages • The development of rapid methods of monitoring the nutritional standards of public catering can implement sustainable food systems thereby promoting the healthy diets recommended by the FAO and WHO. • Rapid methods of monitoring nutritional standards represent an innovative component in improving the culture of food and nutritional security in public catering.

One Health Perspectives on Food System Transformation: Insights from the InsectERA Agenda

Abstract Background One Health framework recognises the interconnectedness of human, animal, plant and environmental health. With this understanding, it becomes imperative to address challenges such as those posed by food systems through a One Health lens. Food systems pose significant public health challenges, particularly in terms of food safety and security. Pressures from factors such as population growth, changing consumption patterns and intensified production systems, particularly animal-based protein production, contribute to environmental pressures. In addition, environmental changes, including climate change, further threaten food safety and access to healthy food. Methods Through the InsectERA agenda, funded as part of the Recovery and Resilience Plan, stakeholders collaborated across sectors to explore the potential of insects as bioindustrial tools to address food system challenges. A structured, integrated approach combining health and sustainability considerations was matured and applied to pilot food products developed through this initiative. Recognising the potential health and sustainability impacts of these products, a comprehensive assessment was carried out. Results This study defined a structured, integrated approach to assessing the health and sustainability impacts of foods developed under the InsectERA agenda. Key steps included i) identifying critical issues and questions, ii) prioritising considerations, iii) defining methodologies, iv) collecting and analysing data, and v) integrating results for communication. Conclusions The study highlights the importance of integrated approaches in addressing food system transitions. Integrated approaches, guided by the One Health framework, play a critical role in informing policy decisions by providing policy makers with robust evidence. There is an urgent need for food system transformation based on decisions that holistically consider health and sustainability impacts, to ensure the protection of Public Health. Key messages • Integrating health and sustainability into the transition of food systems, within the One Health framework, is crucial for identifying options that safeguard Public Health. • A structured, integrated approach within a multi-stakeholder environment offers robust insights for policy decisions, advancing sustainable food systems.

Exploring knowledge, attitudes and practices towards sustainable food aid programmes across Europe

Abstract Background Food insecurity has increased following the COVID-19 pandemic and the Ukraine conflict. In some EU high-income countries, more than 70% of food aid users experience food insecurity, highlighting the need for food aid programmes to provide good quality and sustainable services and maximise the social inclusion of food aid users. The aim of this study was to identify areas that can promote sustainability in food aid programmes. Methods Knowledge, attitudes and practices towards sustainable food aid were assessed via a quantitative questionnaire. Socio-demographic data were also collected. The survey was translated and disseminated online across 5 EU countries (Austria, Cyprus, Greece, Poland, Portugal), targeting staff and volunteers involved in food aid programmes (20 per country, total N = 100). Descriptive statistics were used for data analysis. Results Most participants were female (68%), 18-49 years old (87%) and occupied in a NGO (89%) as employee (55%). The mean total knowledge score was 11.8 out of 19 (SD 3.2) with low knowledge (% of correct answers) on household food waste (18%) and environmental impact of cooking appliances (29%). In all countries (except Austria) more than 70% of participants agreed that they can apply sustainability through their work; however, more than 50% agreed that sustainability is not always feasible in food aid programmes. Food loss/waste, access to local food and the economic crisis were the main parameters reported to impact sustainability in food aid (≥70% of N). The most frequently applied practices were storing food according to expiration date, monitoring quantities in food distribution, considering beneficiaries’ needs and reading food labels. The least frequently applied practices were composting food leftovers and using energy-efficient methods to distribute food. Conclusions Sustainability is considered important; however, more effort is needed to promote and embed sustainability parameters in food aid programmes. Key messages • Sustainability is considered important in food aid programmes; however, more effort is needed to promote and embed sustainability parameters in practice. • Identifying sustainability areas in food aid programmes can lead to successful educational and training initiatives.

Effect of sustainable food habits on gut microbiota diversity: A pilot study

Abstract Background To reach climate goals, sustainable food habits are needed and a plant-based diet is more climate-friendly. However, analyses of food products show that the highest levels of pesticide residues have been found in vegetables, fruits and cereal. Further, pesticide residues have been seen to decrease microbiota diversity. Since microbiota diversity is linked to human health, understanding these dynamics is crucial. This study aimed to evaluate the effect of sustainable food habits on gut microbiota diversity. Methods An 8-week intervention study on sustainable food habits with participants randomized into three groups and assigned to different diets; climate friendly (n = 8), organic (n = 9) and control group (n = 9). Data was collected at baseline, at 4 weeks, and at 8 weeks and included a comprehensive meal questionnaire (Meal-Q), urine samples for pesticide analysis, and fecal samples for gut microbiota diversity. As intervention the groups attended four educational sessions about their specific diet. Linear mixed-effects models were used for data analyses. Results There was no indication of adverse effects of a climate friendly diet (p = 0.79) or an organic diet (p = 0.32) on gut microbiota diversity compared to the control group. Pesticide residues that showed negative effects on gut microbiota diversity were mepiquat (p < 0.05) and chlormequat (p < 0.05). The single food items that had adverse effects on gut microbiota diversity was Lemonade (p < 0.05), Juice (p < 0.05), and Brie cheese (p < 0.05). Conclusions Despite its small sample size, this study provides valuable insights, supported by an 8-week longitudinal design and comprehensive monitoring of dietary habits. Notably, both climate-friendly and organic diets showed trends toward increased gut microbiota diversity over time. These findings need to be confirmed in future studies with longer durations and larger sample size. Key messages • A climate-friendly diet not only benefits planetary health but also holds potential for individual health improvements. • Increased intake of plant-based items did not reduce gut microbiota diversity.

The Examination of Apple Shelf Life from Consumer Storage Perspective

Proper storage and preservation of apples is essential for consumer satisfaction and the efficiency of the food industry. The aim of this research is to investigate in detail the impact of different storage conditions on the physical and chemical properties and shelf life of apples, with particular emphasis on the differences between store and home storage. In the experiment, commercially available Golden Delicious apples are stored in cold storage at two different temperatures (5°C and 10°C) and known relative humidity (85 RH%) to simulate consumer storage conditions. The study is conducted for 10 weeks, with weekly sampling. The parameters analysed include physical properties such as weight, size, colour and meat firmness, as well as chemical properties such as sugar and acidity. Statistical methods are used to collect and analyse the data and to search for correlations and relationships between the different parameters in order to help consumers to effectively preserve and evaluate the quality of the apples. Home storage of apples plays an important role in economic processes, as it contributes to reducing food waste and promoting more sustainable food consumption. If consumers are able to store apples properly at home, less fruit is wasted, which reduces food waste.

School canteens healthier for children and the planet in the Valencian Region

Abstract Issue SchoolFood4Change (SF4C), an EU Horizon 2020 project in 12 EU countries, aims at making school meals healthier for children and the planet through innovative and sustainable food procurement, promotion of planetary health diets and cooking, and a Whole School Food Approach. In the Valencian Region two subsequent market dialogues (MDs) were organised to explore a new school food procurement and feeding model. Description In our context, most children have lunch at school daily. SF4C sees schools as catalysts for a systemic change. Two intersectoral MDs were conducted with the participation of public authorities, food procurers, cooks and schools. The first one MD1, 23 attendees, used a gamification dynamic through building blocks. MD2, 58 participants, used a World Cafe methodology to analyse nutritional, environmental, educational, social and economic determinants. Results MD1 highlighted the need to increase food education in the curricula, value regional products and cuisine, improve culinary training and reduce food waste. It suggested establishing percentages of local and organic products in tenders and improving communication between the public administration and the educational community. MD2 emphasised the objective of promoting the Mediterranean diet and sustainability in canteens. To that end, participants identified the importance of establishing requirements in public tenders, annual planning of procurement, optimising logistics and integrating the canteen into the educational project. This would enhance predictability, economic sustainability, and social support for a new innovative model. Lessons Structured interaction between stakeholders was essential to devise innovative and sustainable solutions. The creation and dynamization of intersectoral working groups is an effective public health strategy to build networks for the co-creation of viable alternatives to achieve a healthier and more environmentally sustainable school feeding. Key messages • Structured interaction in intersectoral working groups is an effective public health strategy for the co-creation of viable alternatives to make school feeding healthier for children and the planet. • Tailored innovative and sustainable solutions entail a framework for structured discussions, specific context analysis, negotiations between stakeholders and locally adaptation of good practices.

Social life cycle sustainability assessment of dried tomato products based on material and process selection through multi-criteria decision making.

Tomatoes are a significant product of the Mediterranean region and a crucial component of the Mediterranean diet. The formulation of dried tomato products enriched with proteins and bioactive compounds could be a strategic approach to promote adherence to the Mediterranean diet. Six different novel tomato products were analyzed using different protein enrichment sources (pea proteins and leaf proteins) and drying technologies (hot-air dryer, microwave vacuum dryer, and conventional dryer). The novelty of this approach lies in combining product-specific criteria with global societal factors across their life cycles. Using 21 criteria and an analytic hierarchy process (AHP) survey of experts, the social sustainability score for each product was determined through a multi-criteria assessment. The tomato product's life cycles have minimal regional impacts on unemployment, access to drinking water, sanitation, or excessive working hours. However, they affect discrimination, migrant labor, children's education, and access to hospital beds significantly. The study identified nutritional quality as the top criterion, with the most sustainable design being a tomato bar enriched with pea protein and processed using microwave vacuum drying. The study revealed that integrating sensory and nutrient compounds into social sustainability assessments improves food sustainability and provides a practical roadmap for social life cycle assessments of food products. It emphasized the importance of considering global social issues when reformulating Mediterranean products to ensure long-term adherence to the Mediterranean diet. Incorporating social factors into sustainability scores can also enhance the effectiveness of product information for conscious customers. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Climate Change Mitigation and Adaptation in Ghana: Strategies and Challenges Faced by Social Enterprises

This research examined how social enterprises mitigate and adapt to climate change in Ghana, examining their strategies and challenges. The study adopted a descriptive research design and involved 379 social enterprises. Questionnaires were administered online, and data were analysed using descriptive statistics and a mean value ranking analysis. The findings revealed that the key strategies employed in climate change mitigation and adaptation include creating new funding models, promoting sustainable agriculture and food systems, forming strategic partnerships and networks, and implementing community-based renewable energy systems. The significant challenges in addressing climate change include competition from large organisations, cultural perspectives towards climate change, policy volatility, and lack of adequate technical skills. Hence, the study recommends developing specialised funding programmes for climate-focused social enterprises, climate change education and awareness campaigns, and capacity building to upgrade technical competencies in clean technologies and climate resilience design.